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Sweet Tea-Brined Chicken

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This is a first for me:  no pictures.  I should have taken a picture of the beautifully sliced lemons piled with the onions and the rosemary sprigs from my plant that I keep on the deck.  But I didn’t.  Then once all of that went into the tea mixture, it wasn’t so pretty anymore.  It especially wasn’t pretty after it sat in the fridge overnight.  Then once it came out of the oven, it was just a piece of chicken.  Seriously, you don’t need a picture of that.

This recipe came from Southern Living’s May 2011 issue.  There’s a whole section on recipes with tea and I plan on trying them all, some day.  This particular chicken was supposed to be cooked on the grill.  Here’s the thing:  we don’t have a grill.  I am just not into it.  Actually, I do have an indoor grill that is enough for me.  I’m not talking George Foreman.  It’s a Delonghi and one of my most favorite wedding presents.  Anyway, I also managed to find the one man in America that’s not into it either.  We have considered it many times and will probably get one eventually, now that we have the deck space.  For now, I just put my little chicken in the oven with some potatoes and carrots, and some more rosemary, and it baked to perfection.

Speaking of my little chicken, it wasn’t.  Most of the recipes I encounter these days call for 3.5 to 4-pound birds.  I can never seem to find one under 5.  I’m all for leftovers, but man.  I wound up getting two breasts and four thighs.  I swear, those breasts were bigger than mine.  I hope with all this awareness about portion size and obesity that some day I will find a normal-sized chicken.

Eat Well and Savor.


About Monica

A court reporter who likes to cook, and travel, and go to the spa, and read, and spoil her dog.

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